Cream, Desserts, FI26: Foundation Recipes, Snacks, Whipping cream
Clotted cream
For this soup, you want the celeriac to get soft enough to blend easily into a smooth and creamy texture. How long this takes depends on the size of your celeriac bits. 15-20 minutes should be enough, but you can always test the texture with a fork to be sure.
Celeriac is a versatile vegetable. It can be boiled, steamed, fried, or roasted. For soup, boiling is a quick and easy method. You can also try roasting your celeriac in the oven until it’s soft and colorful before blending it into the broth. This technique adds even more richness and depth to your soup.
Before cooking it, you must peel your celeriac. Place the celeriac on a clean surface and use a sharp knife to remove the base so your celeriac can sit flat. Then cut down the sides and around the celeriac, close to the skin, and remove it bit by bit. When the celeriac is peeled, cut it into thick slices. Then cut the slices into cubes that will go in your soup.
There is no better way to warm yourself on a chilly autumn or winter day than with a comforting bowl of smooth, creamy soup. This celeriac soup requires very little effort but delivers mild and delicate flavors good enough for dinner.
Celeriac, also known as celery root, isn’t the prettiest vegetable in the supermarket, but it is one of the tastiest to make a soup with. Pick up a couple of bulbs and make a large batch of this creamy soup. It will be enough to feed a crowd, or to feed yourself for days.
This soup has the rich and refined flavors of celeriac and parmesan, embedded in cooking cream and mushroom broth. It’s creamier than most soups, which means it works well as a main dish. Served with a slice of crusty bread, butter, and parmesan cheese, this is the kind of quick and easy comfort food that you will want to return to – especially during the colder months.
You can easily turn this into a vegan soup. Simply substitute the dairy products – butter, cooking cream, parmesan cheese – with oil and vegan alternatives. We use parmesan cheese in our recipe, but you can use any hard and flavorful cheese. If you can’t find celeriac, you can make a similar soup using parsnips, parsley root, or even cauliflower.
Let your leftover soup cool to room temperature before pouring it into an air-tight container and placing it in the fridge. Once refrigerated, your soup will keep for up to three days. You can also freeze your soup for up to two months. Defrost the soup in the microwave or overnight in the fridge before reheating it.
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